Aunt Ruth Ann’s Chicken Lasagna
This lasagna dish is something my Aunt Ruth Ann brought to a family reunion about six years ago, and it’s been popular ever since in my family. If you’re a South Beach dieter, I’d consider this to be phase three, or possibly a “once in a while treat” for for phase two, due to the amount of cheese and sour cream. Even for phase three, I’d have a small serving of this with a big salad and a vegetable.
The recipe contains cream of chicken soup, which isn’t something I use a lot, but it’s easy for a recipe where you want a creamy white sauce. If you like, you can substitute gravy for the soup, like I did when I made Turkey Lasagna with Sage and Three Cheeses. I like to make lasagna without precooking the noodles, which means you need to add a little more liquid to the sauce and cook it longer. The actual cooking time is going to depend on how tightly the foil covers the dish, but plan on a minimum of 1 1/2 hours in the oven.
6 boneless, skinless chicken breasts, trimmed well then cooked in chicken stock or water
1 box Dreamfields lasagna
2 cans cream of chicken soup (check the label; “healthier” versions often have added sugar)
1 1/2 cups homemade chicken stock or chicken broth, simmered to reduce to 1 cup
1 cup finely grated parmesan cheese (plus more for top if desired)
2 cups sour cream (I use light sour cream, for South Beach, do not use fat free which has added sugar )
2 tsp. garlic powder
1 tsp. onion powder
1 tsp. poultry seasoning (I use Penzeys)
4 cups grated cheese, preferably a blend of white and yellow cheeses (I used a reduced fat Mexican Four Cheese Blend)
Spray 13 X 9 glass casserole dish with nonstick spray. Make a layer of dry lasagna noodles, breaking to fit as needed. Spread half of sauce mixture over the noodles. (It might look like a lot, but some liquid will evaporate. Sprinkle half of cheese over sauce mixture. Add another layer of dry noodles, then another layer of sauce and cheese. Sprinkle a little more parmesan cheese over top if desired.
Spray a large sheet of aluminum foil with nonstick spray, then tightly cover casserole dish with sprayed side down. Bake one hour without removing foil. Remove foil and bake 30-40 minutes more (until noodles feel soft when you stick a fork in.) Top should be slightly browned and lasagna bubbly when it’s done. Remove from oven and let cool 10-15 minutes before cutting. Serve hot.